Sunday, 31 May 2015

国王派(Galatte des Rois)



今天已是甜品活动的最后一天。
感谢这一个月来,各位姐妹踊跃参与,
给我们带来来自世界各地的精致甜品。
这些甜品,有的让人赏心悦目,大开眼界,叹为观止。。。。
简单的说,让孤陋寡闻的我,对甜品的认知更是垮了一大步,
衷心的谢谢你们的到来赏阅或参与,
因为你们,甜品月显得金碧辉煌! 灿烂夺目!
感恩哦!


 想着做一道特别的甜品 - 国王派来为这次的甜品活动画上一个美丽的句点。
可惜事与愿违,一个粗心的步骤,导致成品没有预期的完美,
但是我还是把它贴了上来。
因为那是我花了整个早上的心血,加上之前上网,阅书的查询做功课,
绝对是诚意的付出与呈现。
就当少许的不完美,是给下回进步的空间吧!
世事很多时候不都是从失误中学习的吗?
哈。。。原谅我的自我安慰:)



这国王派不单外貌特别,
其实外皮香酥,内馅充满杏仁奶油香气 ,
是一道富口感兼美味的甜品。


国王派
(直径15cm1个)
食谱参考  : 菓子学校

杏仁奶油材料:
奶油     50克
糖粉     50克
蛋         1个
杏仁粉    50克
低筋粉    10克

千层酥皮 2份

表层装饰 :
适量蛋液和糖粉

杏仁奶油馅做法 :
1。 奶油与蛋放置室温下回温。将蛋打散。 杏仁粉和低筋粉过筛备用。
2。 将奶油搅打顺滑,加入糖粉,继续混合至溶化。
3。 将蛋分次徐徐的加入,每次都要混合均匀。
4。  加入粉类,混合均匀。 最后舀入挤花袋,藏于冰箱待用。








国王派做法:
1。  在工作台上撒些干粉,将千层酥皮擀成2份约20cm的正方形,然后分别铺放在烘焙纸上;再放在一个较大的底板,最后冷藏于冰箱15分钟。
2。 从冰箱 取出1份派皮,用1个直径10cm的圆形模具,在派皮中央压出圆印。
3。 在直径10cm的圆印外沿上沾点水,在圆印内将杏仁奶油从中央往外圈挤成螺旋状。
4。  将另片派皮对折,放在与做底派皮呈45度角的位置。一边展开派皮,一边把派皮和馅料之间的空气挤压出来,最后整个盖住杏仁奶油。
5。  沿着杏仁奶油的周边,用手指紧紧地按压密实,让上下派皮紧密贴合(成品出来才会巩突好看)。最后送入冰箱冷藏15分钟。







装饰后烘烤:
1。从冰箱取出冷化派,用4cm的圆形模具,压出如花瓣般的半圆印,再用利刀沿着半圆印切割派皮。
2。整个派,涂上一层蛋液。
3。用刀尖在派的中心戳一个洞,再用直径8cm的圆形模具压出曲线纹路,以利刀沿着纹路切入派皮一半的厚度(不要完全切开派皮)。
4。 边沿的花瓣部分也可以划出格子状纹路。
5。最后送入已预热200°C的烤箱,烤约20分钟后取出,在表面撒上一层薄糖粉。
6。再放回烤箱继续烤20分钟或呈金黄色即可。











网上找来的小瓷偶图片供大家观赏。



Galatte des Rois
Makes 1 pie with diameter 15cm
Reciep adapted from 菓子学校

Almond butter filling ingredients:
50g butter
50g icing sugar
1 egg
50g almond powder
10g cake flour

Galatte des Rois ingredients:
2pcs puff pastry

Surface brushing:
Some eggwash and icing sugar

Almond butter filling method:
1. Warm the butter and egg at room temperature, then beat the egg. Sieve the almond powder and cake flour.
2. Beat the butter until smooth, then add in the icing sugar and beat until the sugar has completely dissolved.
3. Separate the egg into a few portions and add it in one portion at a time, mixing well after each addition.
4. Add in the powders and mix evenly. Scoop the mixture into a piping bag and refrigerate.








Galatte des Rois method:
1. Spread a thin layer of flour on the tabletop. Roll out the puff pastries on the tabletop to form two 20 x 20cm squares. Arrange them on a baking sheet and place the sheet on a bigger board. Refrigerate for 15 minutes.
2. Take out one puff pastry from the refrigerator and using a round container of about 10cm in diameter, press a round shape in the middle of the puff pastry. This is your base puff pastry.
3. Dab some water on the edge of the circle, then pipe the almond butter filling in the circle, starting from the centre of the circle and spiraling out to the edge.
4. Take the other puff pastry out and fold it in half, then place it at a 45° angle from the base puff pastry. Slowly open the top puff pastry to cover the filling. At the same thing, carefully push air out of in between the pastries.
5. Using a finger, carefully press the top puff pastry around the edge of the circle to seal the pie shut. Refrigerate for 15 minutes.







Baking:
1. Remove the pie from the refrigerator. Using a round mould of about 4cm in diameter, press semi circles around the edge of the pie to form a flower pattern around the edge. Then use a knife to carefully carve out the flower and remove excess puff pastry.
2. Gently brush a layer of egg wash onto the surface of the pie.
3. Poke a hole into the centre of the pie. Using a round mould of about 8cm in diameter, lightly press semi circles onto the centre of the top of the pie to form a pattern(as seen in the picture). Then use a knife to carve out the pattern, making sure not to cut open the puff pastry.
4. You can choose to cut checkered patterns into the flower "petals" if you wish.
5. Bake the pie in a preheated over at 200°C for about 20 minutes. Sprinkle a thin layer of icing sugar on the surface.
6. Bake for another 20 minutes or until the pie has become a golden brown.












正版的国王派是突顶的帽子形,
粗心的我,在做造型的时候,排气功夫不足,导致成品扁塌如碟。
我跟自己承诺,下回再做,一定是个漂亮突顶的国王派!


国王派以两张千层派皮为外皮,再以杏仁粉、糖、蛋、奶油为内馅材料制成,
并在杏仁内馅里放入小瓷偶,有人物、动物、卡通、雕像等造型
(我因为没有适合的小瓷偶,所以这次就没放)。
送入烤箱前,会在派皮上用刀尖划上图案,涂上稀释的蛋黄水,
放入烤箱烤30~40分钟,即为国王派


 国王派是法国人,过完新年第六天(1月6日 - 主显节),特别吃的应节食物。
吃国王派时,如果侥幸吃到馅料里藏着的迷你小瓷偶,
在那一天就是国王或皇后,
会戴上纸做的金色皇冠,命令点到名的人为他(她)做任何事,或是得到一个亲吻。
我个人觉得,这样的玩法,大大地提升了过节的喜庆感。
将来适当的时候,我也会依样画葫芦,玩一玩;
有幸吃到小瓷偶得幸运儿,就算不当国王,也该有份幸运礼物相赠。



幸好娜娜帮我做了这么可爱的皇冠,让本来失误的国王派,
加回少许的诚意分。谢谢娜娜!




I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

8 comments:

  1. 国王派,我还是第一次听。谢谢安迪的分享,让我又长知识了。

    ReplyDelete
  2. 国王已经上车了啊,就请这个有耐性的国王在稍等我这个VIP,
    我会稍微迟一些才能赶来! 嘻嘻。。。

    ReplyDelete
  3. 还是可爱阿,不说我还以为本来就长这样了,最重要是好吃!!!

    ReplyDelete
  4. Aunty Young, 先谢谢你这个月与我们分享很多你的甜点作品。每一个都很棒!
    这个国皇派还是我第一次听到。看来很特别,有空一定会试试看。

    ReplyDelete
  5. 记得在烘焙书上看过国王派, 不过就没真正吃过, 愿意请我吃一片吗? :)

    ReplyDelete
  6. i've seen this in books too and i think your method here are easier to understand and follow. Thx for sharing the step pictures. That's a beautiful one. Thx to you too on hosting bree, you hv been a wonderful host, would drop by someday to learn more of the desserts that hv been shared by everyone thru the link.

    ReplyDelete
  7. Hi Aunty Young,
    This dessert is so special and you've made it so beautifully !

    ReplyDelete
  8. Hi Aunty Young,

    This is beautiful. I will feel like a king eating a slice of this special dessert!

    Zoe

    ReplyDelete

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